JPH1056976A - Vegetable protein processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a daily dish, etc., imparted with a meat-like texture, such as Ganmodoki (bean curd mixed with thinly sliced vegetables and fried in deep fat), Usuage (thin block of deep-dried bean curd), Atsuage (thick block of deep- dried bean curd), bean curd stake (soybean stake), vegetable protein ham (vegetarian ham), vegetable protein sausage (vegetarian sausage) or croquette containing an ingredient having a meat-like texture. SOLUTION: This vegetable protein processed food is produced from a tissue- like vegetable protein treated with transglutaminase and obtained by treating the emulsion of vegetable proteins, oils and fats with the transglutaminase or by hydrating the emulsion of oils, fats and transglutaminase-treated vegetable proteins with an aqueous transglutaminase solution, and/or suitable auxiliary materials.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the processing of vegetable protein having a chewy animal meat-like texture, wherein vegetable protein, water and oils and fats are used as main raw materials, and transglutaminase is acted on them. Foods, such as carcasses with a meat-like texture, lightly and deeply fried, tofu steak (soy steak), vegetable protein ham (vegetarian ham), vegetable protein sausage (vegetarian sausage), and And side dishes such as croquettes having meat-like ingredients.

[0002]

2. Description of the Related Art Heretofore, vegetable proteins, especially soybean proteins, have been known as important food materials from the viewpoints of nutrition, economy, resources and the like. Soy protein processed foods such as ham and sausage made from tofu steak and soy protein are soaked in soybeans, swelled with water, crushed, heated, separated into okara, and added to the soymilk. It is formed by adding a coagulant and molding, or by adding and mixing water and oil to a soybean protein material and then molding.

[0003] At present, these processed soybean protein foods have a soft texture, so that the soymilk concentration is increased in order to obtain a steak-like texture, or a certain weight of pressure is applied to tofu to dehydrate and dehydrate. It seems that the use of hardened tofu is being considered, but no satisfactory qualitative aspects such as viscoelasticity as a meat-like texture have been obtained. With conventional technology, processed soybean protein foods such as
Since various ingredients are contained, similar to soy beef steaks, etc., in order to obtain a meat-like chewy texture, a paste-like mixture of isolated soy protein, water and oils and fats as the main raw material is replaced with water. A method has been proposed in which a soybean milk is prepared using soymilk, and calcium sulfate is added to the soymilk to produce a cancer-like food (JP-A-53-81646). In addition, a method has been proposed in which a mixture of soy protein, oil and water, or a mixture of soy milk and oil and calcium sulfate or glucono delta lactone is microwave-heated to produce a soy protein processed food (Japanese Patent Publication No. 6-87747). Have been. However, it is difficult to impart a desirable meat-like chewy texture to a processed vegetable protein food represented by soy protein by any of the methods, and much improvement is desired.

[0004] In addition, various attempts have been made to maintain physical properties by using an auxiliary material. However, with the current technology, it is still impossible to impart a favorable texture to a cancer-like or tofu steak. .

[0005]

Under the background of the prior art as described in the preceding paragraph, the present invention relates to processed vegetable protein foods, for example, prepared foods such as various types of cancer-like mushrooms, which have a meat-like food. And tofu steak, soy protein ham, soy protein sausage, etc.
An object of the present invention is to obtain a meat-like meat having a high gel-forming ability and a resilient and chewy texture.

[0006]

Means for Solving the Problems The present inventor conducted various studies in order to achieve the object described in the preceding section, and as a result, found that trans-formation was carried out in the process of producing a conventionally processed vegetable protein food represented by soy protein. It has been found that the above object can be achieved by the action of glutaminase, and the present invention has been completed based on such findings. In the present invention, the term "plant tissue protein" includes granular proteins (texture proteins in a narrow sense), fibrous proteins, and the like (textile proteins in a broad sense).

That is, the present invention relates to (1) an emulsion of vegetable protein and oil or fat prepared by reacting transglutaminase, or (2) an emulsion of vegetable protein or oil or fat treated with transglutaminase. The present invention relates to (3) an engineered plant protein produced by hydrating with an aqueous solution of transglutaminase and allowing transglutaminase to act thereon, and / or (4) a processed vegetable protein food produced by adding an appropriate auxiliary material.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The processed vegetable protein food having a meat-like texture of the present invention,
The above-mentioned cancer mimics, lightly fried and thickly fried foods, tofu steaks, etc., and also include soy protein ham containing soy protein as a main ingredient and soy protein sausage containing vegetable granular protein, and the like. Include croquettes with fish meat, meat and vegetables, and side dishes with vegetables, and the range is not particularly limited.

Next, a method for producing such a processed vegetable protein food will be described. The method for producing various conventionally processed vegetable protein foods is the same as the above except that the method includes a step of allowing transglutaminase to act. You can follow the law. Therefore, the method for producing the processed vegetable protein food of the present invention will be described, focusing on how transglutaminase is a feature of the present invention.

[0010] As is well known, transglutaminase is
It is an enzyme that catalyzes an acyl transfer reaction of a γ-carboxamide group of a glutamine residue in a protein peptide chain. When this transglutaminase acts on the ε-amino group of a lysine residue in a protein as an acyl receptor, ε- (γ-Gl
u) A Lys bond is formed, cross-linking polymerization of the protein in the raw material protein as the main raw material is promoted, and solid physical properties are obtained. Thus, a processed vegetable protein food having a meat-like texture can be obtained. Obtainable.

There are two types of transglutaminase, calcium-independent and calcium-dependent, and any of them can be used. Examples of the former include those derived from microorganisms (for example, see JP-A-1-2747).
No. 1). As an example of the latter,
From guinea pig liver (see Japanese Patent Publication No. 1-50382), from animal blood (also called Factor XIII), and from fish (for example, Nobuo Seki et al., "Journal of the Japanese Society of Fisheries Science", 56, 125-132 ( 1990)). In addition, those produced by a genetic recombination method (Japanese Patent Application Laid-Open Nos.
No. 9883). In the present invention, any transglutaminase can be used, and there is no particular limitation on the origin and the production method. However, calcium-independent ones are preferred in terms of functionality and economy. For example, a transglutaminase derived from the microorganism described above (Japanese Patent Laid-Open No.
27471) satisfies all the conditions, and may be said to be optimal at present.

The activity unit of transglutaminase referred to in the present invention is measured and defined as follows.
That is, the reaction is carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxyamine as substrates, and the resulting hydroxysamic acid is allowed to form an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm is measured. In this manner, a calibration curve was prepared from the amount of the hydroxamic acid, and the amount of the enzyme that produces 1 μmol of hydroxamate per minute was determined as the activity unit of transglutaminase, 1 unit.
Defined as unit (U). For details of the measurement method, refer to the above-mentioned Japanese Patent Application Laid-Open No. 1-27471.

As will be described later, the amount of transglutaminase used varies depending on the intended vegetable protein processed food. If the added amount of transglutaminase is too small, the chewy feeling of the meat-like texture is insufficient, and if too large, the texture becomes too hard,
There are inconveniences such as a brittle texture and poor passing over the throat, and none of them can sufficiently achieve the object of the present invention. The amount of transglutaminase used can be determined from such a viewpoint.

The vegetable protein includes soy protein, wheat protein and the like. Preferably, a powdery soy protein containing a high protein content of the extraction system is suitable for the vegetable protein emulsion, and a tissue soy protein is suitable for the tissue vegetable protein.

[0015] Emulsions of vegetable proteins and fats and oils include, for example,
It can be prepared from powdered soybean protein, water and oils and fats, or from soymilk and oils and fats by a conventional method. As fats and oils, for example, liquid oils such as soybean white squeezed oil, corn salad oil, and safflower oil, various solid fats having different melting points, and processed fats and oils thereof can be used as long as the object of the present invention is not impaired.

Hereinafter, the method for producing the vegetable protein food of interest will be described in detail.

(1) Cancer-like substances In order to produce a protein-like food with a meat-like texture, for example, a vegetable protein such as isolated soybean protein is used.
0 parts (here, parts means parts by weight; hereinafter the same in the present specification), 100 to 250 parts of fats and oils and 250 to water
To 450 parts of the mixture or a similar mixture prepared from soymilk and oils and fats obtained in the usual manner, 0.1 to 1 transglutaminase per gram of protein contained in these mixtures was added.
After adding 00U, preferably 1-10U, and cutting with a silent cutter to obtain an emulsion,
Transglutaminase is allowed to act by maintaining the mixture at 60 ° C. for 10 minutes to 2 hours. Furthermore, secondary materials such as potatoes, carrots, shiitake, starch, jellyfish, sesame, ginkgo, etc., as well as amino acid seasonings, acidulants, sesame seeds After shaping with spices such as red pepper, etc., it is possible to obtain a cancer mimicry by frying. For a firm, meat-like chewy texture, further pressurize and dehydrate the gelled product of the emulsified product before entering the frying process, or use a small amount of oils and fats and water within the above range as much as possible to obtain a firm soybean curd. By producing and then frying, it is possible to obtain a solid and desirable food having no meat loss and a meat-like texture.

(2) Soybean steak Soybean steak is prepared by adding transglutaminase to an emulsion of vegetable protein such as powdered soybean protein and an oil or fat, or an emulsion of soy milk or an oil or fat, on which transglutaminase has been acted. Or a tissue protein (eg, tissue soy protein) prepared by reacting transglutaminase with an emulsion prepared from vegetable protein, water and oils and fats, and hydrating with an aqueous solution of transglutaminase to act on transglutaminase. ) Can be created. If desired, it is of course possible to use heterologous proteins such as gluten, egg white, casein and / or auxiliary materials such as thickening polysaccharides.

The amount of transglutaminase used in the emulsion is from 0.01 to 1 g of protein contained in the emulsion.
By setting the ratio to 100 U, preferably 0.2 to 50 U, it is possible to obtain the desired physical properties of the present invention. Hydration of the tissue-like plant protein in an aqueous solution of transglutaminase can be performed according to a conventional method, except that transglutaminase is dissolved. In addition, the concentration of transglutaminase at this time can be set to 0.01 to 100 U, preferably 0.2 to 50 U per 1 g of protein.

The preferred raw materials for the preparation of the emulsion are as follows: The composition ratio of vegetable protein such as soy protein, oil and fat is 30 to 150 parts oil and 100 parts vegetable protein such as soy protein. Parts and water are 60 to 600 parts, but if a tofu steak is desired to have a firm and chewy texture, for example, for 50 parts of oil and fat, 100 parts of powdery soy protein and 170 parts of water It can be a ratio.

(3) Vegetarian ham and vegetarian sausage As a method for producing vegetarian ham and sausage using vegetable protein as a main raw material, for example, 100 parts of vegetable protein such as powdered soybean protein, 20 to 60 parts of oil and fat, and water 40-15
0 parts are cut with a silent cutter to form an emulsion. At this time, transglutaminase is used in an amount of 0.01 to 100 U, preferably 0.1 to 100 U per gram of the protein as the main raw material.
Add 2 to 60 U. To this, 50 to 200 parts of structured vegetable protein such as structured soy protein hydrated with an aqueous solution of transglutaminase in the same manner as described above, 5 to 50 parts of seasonings such as salt, sugar, spices, and As a material, for example, 2 to 20 parts of egg white powder are added, mixed by cutting with a silent cutter, and filled in a casing. In order to obtain a meat-like firm texture, for example, transglutaminase is used as much as possible in the above-mentioned range during the preparation of the emulsion, and cutting is usually performed at a rotation speed of 2500 to 3500 rpm for 5 to 20 minutes, Create a molded emulsion card with enhanced viscoelasticity. 0.5 to 3 times (weight) of transglutaminase dissolved in this emulsion curd is 30 to 35 times.
A tissue vegetable protein such as a tissue soybean protein reconstituted with hot water at ℃ is added, and the mixture is mixed and stirred at 25 to 35 ° C. for 10 to 60 minutes in a kneader. The conditions for treating the tissue-like plant protein with the transglutaminase solution were as follows:
Per, transglutaminase 0.01 to 100 U,
Preferably, it should be 0.2 to 50 U. This mixture is filled in a casing at 20-30 ° C. with a stuffer. After filling, vegetarian ham or vegetarian sausage is obtained by performing heat treatment or the like according to a conventional method.

In the present invention, the combined use of a plant protein having transglutaminase acted thereon enables
You can make crunchy vegetable ham or sausage like meat.

As described above, an animal protein such as egg white can be added as a secondary material to the ham and sausage of the vegetable protein of the present invention as described above. Animal proteins include milk protein, egg white, whey protein and the like. And, as the milk protein, casein, its salts, whole milk powder, milk component compositions such as skim milk powder can be mentioned, as the egg white, normal chicken eggs and quail, egg white powder such as duck, frozen liquid eggs and the like And whey proteins include whey proteins obtained from raw milk in the process of producing dairy products such as cheese. There is no particular limitation on any animal protein material as long as the object of the present invention is achieved. In addition to processed animal proteins, processed starches, thickened polysaccharides, and the like can be used as auxiliary materials.

In addition to the above-mentioned seasonings, various salts such as phosphates and polymerized phosphates can be used, and further, protein hydrolysates, pigments, liquids, spices and the like can be used. It is of course possible to appropriately add auxiliary materials used for ordinary ham and sausage, such as one or more types can be used as appropriate, and there is no particular limitation.

The various processed vegetable protein foods thus prepared are subjected to a conventional freezing treatment,
Each frozen food can be.

[0026]

The present invention will be described below with reference to examples.
The technical scope of the present invention is not limited by the embodiments. Further, “parts” in the examples means “parts by weight” as described above.

(Example 1) Soybean steak To 100 parts of powdered soybean protein ("Adipron SU" manufactured by Ajinomoto Co., Inc.) as a main raw material, 500 parts of water and 100 parts of oil and fat were added, and "Kenwood Mixer" (Aiko Co., Ltd.) was added. Manufactured by Shasha Seisakusho)
A transglutaminase ("Activa" manufactured by Ajinomoto Co., Inc.) was added to the emulsion obtained by mixing at 50 rpm / min.
G) was added in various amounts shown in Table 1 below, and cut at 1500 rpm / min with a silent cutter (FOOD MACHINES “Mueller” SAARBRUECKEN (Duitz)).
The card-like product thus obtained was previously immersed in an enzyme solution containing an equivalent amount of 3 U / g protein, hydrated, and allowed to stand at room temperature for 1 hour ("Adipron-Ajinomoto Co., Ltd."). TR2N ") was added and kneaded, and 10 cm
It was cut into a 20 cm square and 2 cm thick to prepare a soy beef steak, baked on a net for beef steak, and subjected to sensory evaluation.

Specifically, the sensory evaluation was carried out by a specialized panel of 10 persons, and the evaluation results are also shown in Table 1. As shown in the table, the soy steak of the present invention was compared with the control product (prepared in exactly the same manner as the product of the present invention except that transglutaminase was not added to either the emulsion or the fibrous protein). Was preferred.

[0029]

[Table 1]

(Example 2) Vegetable protein ham (vegetarian ham) Granular soy protein ("Adipron-TR2" manufactured by Ajinomoto Co., Inc.)
N)) was returned to the bath at 35 ° C., and a transglutaminase preparation (“Activa” manufactured by Ajinomoto Co., Inc.) was added.
G) was added in an amount of 1.5 U per 1 g of the protein, and the mixture was allowed to act to obtain a granular protein which had been strengthened by crosslinking polymerization. This was dehydrated, and 1.0 part of an amino acid solution ("Aji Extract B-1" manufactured by Ajinomoto Co., Inc.) was added by a kneader to obtain a kneaded product of granular protein. Separately, 50 parts of powdered soybean protein (“Adipron SU” manufactured by Ajinomoto Co., Inc.), 15 parts of sodium caseinate (“Miplodan” manufactured by Nissei Kyoeki Co., Ltd.), and egg white powder (“Egg white powder HG” manufactured by Taiyo Chemical Co., Ltd.) ]), 10 parts of oil and fat (25 parts of Ajinomoto Co., Inc. "corn salad oil"), 70 parts of water, and the same preparation of transglutaminase as described above in various amounts shown in Table 2 below, and added with a silent cutter. 30
An emulsion was obtained by cutting at 00 rpm for 10 minutes.
Incidentally, sodium caseinate and egg white powder are secondary materials. Both are kneaded in a kneader at 50 rpm for 30 minutes.
Fill the casing at 30 ° C., heat at 65 ° C. for 35 minutes in order to express the enzymatic action of transglutaminase, further smoke heating for 20 minutes, and then heat-sterilize at 95-97 ° C. for 30 minutes. The vegetarian ham was prepared by heating.

The prepared vegetarian ham was subjected to sensory evaluation. Sensory evaluation was conducted by 10 panelists and 5 comparison products.
The points (standard) were evaluated by a 10-point evaluation method. (The control product was exactly the same as the product of the present invention except that no transglutaminase was added to the emulsion or the granular protein as in Example 1.) Prepared in the above). It should be noted here that the amount of transglutaminase added in Table 2 is the number of units per gram of protein in the emulsion.

The results of the sensory evaluation are also shown in Table 2. As can be seen from the table, the product of the present invention was preferable as compared with the control product.

[0033]

[Table 2]

Example 3 Vegetable Protein Sausage Powdered Soy Protein ("Adipron SU" manufactured by Ajinomoto Co., Inc.)
30 parts of oil and fat and 60 parts of water were added to 30 parts, 20 parts of whey protein ("Organolact" manufactured by Organo Co., Ltd.) and 10 parts of wheat protein ("Adipron G2" manufactured by Ajinomoto Co., Inc.).
Further, transglutaminase was added in various amounts shown in Table 3 below and allowed to act to prepare an emulsion. Separately, granular soy protein ("Adipron-TR2N" manufactured by Ajinomoto Co., Inc.)
80 parts, 2 parts of beef seasoning (“Aji Extract B-1” manufactured by Ajinomoto Co., Inc.) and “Activa” TG to 1 g of granular protein
It was immersed in a 35 ° C. immersion liquid prepared so as to obtain 2 U of transglutaminase for 30 minutes, and the hot water was returned. The two were combined, and 2 parts of processed food starch (processed tapioca starch manufactured by Matsutani Chemical Industry Co., Ltd.) and 2 parts of sugar were added as auxiliary materials.
Parts and 2 parts of spices, 30 with silent cutter
After cutting at 00 rpm / min, the mixture was filled in a casing, and heat-treated at 80 ° C. for 40 minutes for heat sterilization to prepare a vegetable protein sausage. By the way, here
The enzyme action of transglutaminase was carried out until the temperature rose to 80 ° C. The smoked vegetable protein sausage was further processed by a conventional method.

The prepared vegetable protein sausage was prepared in Example 2.
Was subjected to the same sensory evaluation as in. The results are also shown in Table 3. As can be seen from the table, according to the present invention, a vegetable protein sausage having a better texture than the control product can be obtained.

[0036]

[Table 3]

[0037]

Industrial Applicability According to the present invention, in a conventional process for producing a processed vegetable protein food, only a process of adding transglutaminase and adding a transglutaminase to act on it is preferable for a plant having a chewy animal meat-like texture. The processed protein food can be easily produced.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A23J 3/16 501 A23J 3/16 501

Claims (1)

[Claims] 1. An emulsion of vegetable protein and oil or fat prepared by reacting transglutaminase to (1) an emulsion of vegetable protein or fat, or (2) an emulsion of vegetable protein or oil or fat treated by transglutaminase to (3) trans A processed vegetable protein food produced by adding a tissue-like vegetable protein hydrated with an aqueous glutaminase solution and allowing transglutaminase to act thereon and / or (4) an appropriate auxiliary material.